19 August 2009

As time goes on I find myself grilling less and less. Meat seems to be disappearing from my daily diet and being replaced by delicious sun-ripened tomatoes and every other conceivable vegetable known to man. Well that may be a slight exaggeration but I am working my way through the farmers market step by step, all the while complaining of the lack of zucchini flowers....wink...wink...As mentioned in my previous post I got my hands on some delicious Heirloom tomatoes over the weekend that have been making their way into my meal planning. While the wild world of global trading means that we now have access to many fruits and vegetables year round, somehow sun-ripened fruits and vegetables just taste better when you they are in season. That is a no brainer.

With my bounty of heirlooms I decided I had to prepare my all time favourite pasta dish for this weeks Presto Pasta Nights. They are so sweet and delicious and every colour of the rainbow. The rich tapestry of colours, the diversity and depth of their flavour, and the general beauty of these tomatoes provide an experience that your average grocery store tomato just can't match!!! I am therefore submitting this dish to Ruth over at Once Upon a Feast . This week the event is being hosted by Helen from Fuss Free Flavors

***************************Bring a large pot of salted water to a boil. Stir in spaghetti and cook until al dente, 8 to 9 minutes. Reserve a cupful of the pasta cooking water, then drain the spaghetti, drizzle lightly with olive oil, toss to coat. Set aside.

In a bowl combine heirloom tomatoes, garlic, red pepper flakes , parsley, capers (or red onions), vinegar,basil, and season with salt and pepper. Place a skillet over medium-high heat; add enough of the reserved pasta water to make the pasta slippery, and cook for about 2 minutes, tossing the spaghetti to combine all the ingredients, until slightly warmed through. Serve warm or at room temperature, topped with the crumbled feta cheese.

Oh this looks marvelous! I love the photo, and I think I made yummy noises as I read the recipe and instructions! I like that this can be served at room temperature, too! Gotta love those garden fresh tomatoes! YUM!

Way to go. You have me salivating for some pasta and its only 8 am. I am with you on the phasing out meat. I occasionaly crave it but I think that is a feeling that will pass with time. I like a good meatless pasta dish and this one sounds wonderful.

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My blog More Than Burnt Toast has been my passion for almost 9 years and has evolved with me over time as I have gained confidence in the kitchen. Follow my travels through Italy and Greece one recipe at a time, upcoming cooking classes at local Okanagan wineries and restaurants, as well as daily experimentation in my own kitchen. Every day we should be excited about what we are eating even if it just means making use of a wonderful find at our local farmers market. I look forward to getting to know you.